Tip from Gordon Ramsay;
Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

Place a tray with some water in it at the bottom of the oven while the turkey is cooking. The water/steam will keep the meat from drying out.

We use diva slow cook so it doesn’t dry out !

I would baste it every so often.

What a waste. I have bought the Steggles frozen one a couple of times and even that one was under 2 hours. I don’t think anyone in the family has been gamed enough to bake a turkey because of the size and scared it will be cooked wrong. I do know that with all roast the thermostats of the oven is so important and you allow it to slowly bake . I would check to make sure that your oven has the correct temperature and buy the smallest turkey to try . Good luck .

Make sure the turkey is at room temperature before starting. Cut some onions in half and place on the bottom of the tray. Place the turkey on top breast side down. Add a mug of water and roast for the time per kg required. Cook the stuffing separately as it affects the cooking time!

I haven’t attempted to cook one myself but would think basting would work, aswell as having a really good stuffing to keep the inside moist.

I was brought up with the theory that the stuffing kept it moist.
Maybe get one of the appropriate size for your family and not too big, the bigger the longer you have to cook. Just pretend it is a chicken and double the size and cook the same way. Spoon some of the pan juices over the top of the chicken to keep it moist.
I always read the instructions for how long to cook and the correct temperature, so follow that as a guide.

I have never tried this myself, but everyone that I know who is an excellent cook and known for their yummy food, SWEARS that deep-frying the turkey is the way to go. They say that it is relatively easy to do, takes far less time than traditional roasting, and the results are nearly perfect almost every time. I think that there are clear instructions online on how to do it, and what size pot and/or utensils you need. Even the professional cooks are getting in on it–

Baste at least every half hour and cook for longer on a lower temp rather then faster on a higher temp.

My best roast turkey for Christmas day was to bring the bird to room temperature from about 10 pm at night – cover with foil and place in the oven at 12 midnight at the lowest temperature possible on your oven. Remove foil for about 1 hour to brown the turkey then remove and leave to rest for an hour or so while cooking your pork or baking your vegetables for the Christmas dinner.
This was the most succulent and moist turkey I had ever cooked and I got compliments galore – also I used a gas oven not an electric one.
Hope this helps, sisterhood27

The key is to keep basting the whole time and to keep it covered only having it uncovered to brown

Brining your turkey is the ONLY way to go. Whether you prefer a savory herbed or spiced brine, you will have the most succulently, moist turkey you’ve ever eaten…GUARANTEED!!

You don’t need any special utensils or vessels to brine a turkey, either. If you have a clean 5-gallon bucket with lid, a large menudo or stewing pot with lid, or a picnic ice chest, that’s all you need. If you don’t have any of those available, don’t sweat it…just use the bottom veggie bin in your fridge!

As another reader wrote, you can find a brining recipe on Google that suits your tastes.

One last word of warning, though….make sure to REALLY rinse the neck and stomach cavities of your turkey well after brining, then pat dry, if you want to use the drippings for gravy or to add to your dressing or the salt used in the brine will make them WAY too salty for eating!!

Merry Christmas…..and happy eating!

I have never had a problem cooking turkey. These days, extra oil/fat is added to the birds during processing. My only suggestions would be to cook according to packaging directions.as far as time is concerned. Cover with foil for all but the last 20 to 30 mins to brown. Baste often with the pan juices, perhaps with more butter or oil added. Stuff with a moist stuffing to which you could add a bit of extra butter or oil.

I often place half a cut orange inside, with some onion, instead of stuffing, plus I put some butter with some herbs under the skin of the breast, thighs & legs. Hope this helps

I am not a fan of turkey but my family is, I will consider these tips for future use.

Brine it. Which is soaking it in a salt and herb solution for 24-48 hours before roasting. Then wash off and dry before putting in oven. Google how to brine a turkey- it will give you details on how to do it.

You can pour some stock in the inside so it will steam it and cover it then take off the tin foil for last part of cooking to crisp the skin.